Greek Fakes Soup (Lentil Soup with Garlic, Tomato and Red Wine Vinegar)

Name: Greek Fakes Soup (Lentil Soup with Garlic, Tomato and Red Wine Vinegar)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1½ cups (300 g) dried brown lentils, picked over and rinsed; ¼ cup (60 ml) extra-virgin olive oil; 1 large (about 10 oz) (280 g) yellow onion, finely chopped; 2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 1 large (60 g) celery stalk, cut into ¼-inch (6 mm) dice; 4 cloves (15 g) garlic cloves, thinly sliced; 1 cup (245 g) canned crushed tomatoes; 1 tablespoon (16 g) tomato paste; 2 leaves dried bay leaves; 1 teaspoon (1 g) dried oregano; 7 cups (1650 ml) water, plus more as needed; 1½ teaspoons (5 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 3 tablespoons (45 ml) red wine vinegar, plus more to taste; 3 tablespoons (45 ml) extra-virgin olive oil, for drizzling; 3 ounces (85 g) feta cheese, crumbled (optional); crusty bread, for serving (optional)

From the MyKitchenBank Kitchen

A humble, deeply savory Greek lentil soup: brown lentils simmered with sautéed onion, carrot, garlic, bay and tomato until creamy-tender, then finished with a generous drizzle of olive oil and a splash of red wine vinegar for brightness.

Prep: 15 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 10 min
Makes: About 2 quarts (1.9 L), 6 bowls

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Ingredients

6 servings

1½ cups (300 g) dried brown lentils, picked over and rinsed
¼ cup (60 ml) extra-virgin olive oil
1 large (about 10 oz) (280 g) yellow onion, finely chopped
2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice
1 large (60 g) celery stalk, cut into ¼-inch (6 mm) dice
4 cloves (15 g) garlic cloves, thinly sliced
1 cup (245 g) canned crushed tomatoes
1 tablespoon (16 g) tomato paste
2 leaves dried bay leaves
1 teaspoon (1 g) dried oregano
7 cups (1650 ml) water, plus more as needed
1½ teaspoons (5 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
3 tablespoons (45 ml) red wine vinegar, plus more to taste
For serving
3 tablespoons (45 ml) extra-virgin olive oil, for drizzling
3 ounces (85 g) feta cheese, crumbled (optional)
crusty bread, for serving (optional)

Equipment (5)

4- to 5-quart (4–5 L) heavy-bottomed pot or Dutch oven with lid
Fine-mesh strainer
Chef's knife and cutting board
Wooden spoon
Ladle

Steps

Before you start

Spread the lentils on a plate and pick out any small stones or debris, then rinse well in a fine-mesh strainer.
Chop all vegetables before you start the pot so the onion doesn't brown while you prep.
Do not add the salt or vinegar until the lentils are tender; both can keep lentils from softening properly.
Have extra hot water or broth on hand, since lentils keep absorbing liquid as the soup rests.

1
Rinse the lentils
- Spread the lentils on a plate and remove any stones or debris.
- Rinse in a fine-mesh strainer under cold running water for about 30 seconds, then drain.
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Ready when: Water runs mostly clear.
2
Soften the vegetables
- Heat ¼ cup (60 ml) olive oil in a 4- to 5-quart pot over medium heat until it shimmers.
- Add the onion, carrot and celery with a pinch of the salt.
- Cook, stirring often, for 8 minutes.
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Ready when: Onion is translucent and soft with only a hint of golden color; carrots are slightly tender.
Tip: Lower the heat if the onion starts to brown; browning will make the soup taste bitter-sweet rather than clean.
3
Add garlic and paste
- Stir in the garlic, tomato paste and oregano.
- Cook, stirring constantly, for 1 to 2 minutes.
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Ready when: Garlic smells fragrant and the paste darkens to brick red.
Tip: Don't let the garlic brown or it turns acrid.
4
Add lentils and liquid
- Add the rinsed lentils, crushed tomatoes, bay leaves and 7 cups (1.65 L) water.
- Stir, scraping up anything stuck to the bottom of the pot, and raise the heat to bring to a boil.
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Ready when: Surface is bubbling steadily across the pot.
Tip: Skim off any gray foam that rises to the top with a spoon.
5
Simmer gently
- Reduce the heat to low so the soup barely bubbles.
- Partially cover and simmer for 30 to 40 minutes, stirring every 10 minutes.
- Add a splash of hot water if the soup becomes thicker than a loose stew.
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Ready when: Lentils are completely soft and creamy when pressed between your fingers, with no chalky center, and the broth is thick.
Tip: A hard boil can split the lentils into mush before the centers are cooked.
6
Season the soup
- Remove the bay leaves.
- Stir in the remaining salt (about 1¼ teaspoons) and several grinds of pepper.
- Simmer uncovered for 5 more minutes so the salt blends in.
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Ready when: Soup tastes well seasoned and the consistency is spoonable, like a thick soup.
Tip: If it is too thick, thin with hot water ¼ cup at a time.
7
Finish with vinegar
- Turn off the heat.
- Stir in 3 tablespoons (45 ml) red wine vinegar, then taste.
- Add more vinegar by the teaspoon or a pinch of salt until the flavor is bright and balanced.
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Ready when: Soup tastes savory with a gentle tang that lifts the lentils.
Tip: Vinegar added at the end keeps its brightness; added earlier it fades and can slow lentil softening.
8
Serve
- Ladle the soup into warm bowls.
- Drizzle each with about 1½ teaspoons of olive oil, and top with crumbled feta if using.
- Serve with crusty bread.
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Tip: Serve with extra vinegar at the table, as is traditional.

Good to know

Tips

Don't skip the final olive oil; it is a defining flavor of authentic fakes.
Lentils vary in age; older lentils can take 10 to 15 minutes longer, so keep tasting and add hot water as needed.
For a creamier texture, blend 1 to 2 cups of the soup with an immersion blender and stir back in.
Add the vinegar off the heat and taste, since brands vary in acidity.

Make ahead

"The soup tastes even better the next day. Cook through step 6, cool, and refrigerate. Reheat, thin with water, and add the vinegar and olive oil just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 5 days. Freezer: up to 3 months (leave out feta and bread). Reheat gently on the stove over medium-low heat, adding ¼ to ½ cup water per portion to loosen, until steaming hot."

Substitutions

red wine vinegar → apple cider vinegar or fresh lemon juice. Use the same amount of vinegar; for lemon juice start with 2 tablespoons and adjust to taste.
canned crushed tomatoes → 2 ripe grated tomatoes (about 10 oz / 280 g). Grate on a box grater and discard the skins; use fresh in summer.
dried brown lentils → green lentils. Cook time is similar; French green lentils hold their shape more and may need 5 extra minutes.
water → low-sodium vegetable broth. Adds depth; reduce added salt and taste before seasoning.